Spaghetti con Bottarga

• 250 g (9 oz) spaghetti or linguine
• sea salt and freshly ground black pepper

Cook the pasta in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

Meanwhile, heat the olive oil in a separate saucepan and fry the garlic, parsley and chilli for a few seconds. Add to the drained pasta, then stir in most of the bottarga.

Serve immediately with the remaining bottarga on top, and a squeeze of lemon.